• Preheat oven to 450°.
• Preheat pan in the oven, allowing it to become very hot.
• Melt 1/2 stick of butter in the microwave, set aside.
• Combine cornmeal, flour and sugar in a medium metal bowl; sift in baking soda and salt
• In a separate bowl, whisk together creamed corn, milk and egg.
• Combine creamed corn mixture, dry mixture and half of the melted butter; stir until combined.
• Remove heated pan from the oven, add the rest of the melted butter to the pan.
• Pour batter on top of melted butter into the hot pan, flatten until even.
• Return the pan to the oven, and bake the cornbread for 20-25 minutes at 450° until golden brown.
• Remove from oven, and allow to stand 15 minutes before cutting.

Makes 8 servings of Creamed Corn Cornbread

Hubby got most of this recipe from a book I gave him for his last birthday: The Cornbread Gospels Weeeellllll you know me and Hubby; can’t leave well enough alone. He pretty much disregarded the instructions and did it his own way. The ingredient change was buttermilk, and I think it made a world of difference.

We’ve tried other recipes in this book, and to date this has been the only one we will make again and again. The creamed corn + the buttermilk makes for an extremely moist, tasty and wonderful cornbread!

i actually made this using baking powder on accident and it came out amazing! Same amounts just use baking powder. Then I went to make it tonight and used baking soda like the recipe called for and it was nasty! I could not eat a slice and the first time we are the whole thing! Couldn’t stop eating it! So I suggest subbing baking soda for powder and giving it another try!

I made this cornbread tonight for a family dinner to go with lasagne and IT WAS FANTASTIC! After reading the comments, I did use the baking POWDER instead of the baking soda and it tasted delicious! We also like our cornbread on the sweeter side so I doubled the sugar to 4 TBSP. The flavour and texture was wonderful. I couldn’t find my cast iron frying pan and I’m pretty sure that not everbody owns one, so I used my 9″ metal cake pan and it baked perfectly! The edges and top were nice and crispy! This really is a terrific recipe but I STRONGLY suggest you use baking powder instead of baking soda (I’m pretty sure that is an error…) Other than that, I followed this recipe exactly. Thank you for posting this!

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